Creamy Chicken Delight
|Celery||1 Cup (16 tbs), chopped|
|Water||1⁄4 Cup (4 tbs)|
|Canned cooked chicken chunks||15 Ounce|
|Rice||1 Cup (16 tbs), cooked|
|Canned cream of chicken soup||10 3⁄4 Ounce|
|Onion||2 Tablespoon, chopped|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Parsley flakes||2 Teaspoon|
|Bread crumbs||1⁄2 Cup (8 tbs)|
In 4-cup glass measure, combine celery and water.
Cover with plastic wrap and microwave at high (10) 2 to 3 minutes.
Insert metal accessory rack.
Preheat oven to 300°F.
In greased 3 quart casserole, combine celery, chicken, rice, soup, onion, mayonnaise, water chestnuts, almonds, salt, pepper, celery seed, garlic powder, basil and parsley flakes.
Dot with butter and sprinkle with bread crumbs.
Cook on Combination Code 3, 30 to 35 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 35 to 40 minutes.